





Library 
OF THE 


University of North Carolina 


This book was presented by 
Rae cccedbinal Extension 
Dervice— 













iif : January, 1924 Extension Circular No. 139 





TEN LESSONS IN 


FOOD PREPARATION AND MEAL 
) PLANNING 


FOR 


NORTH CAROLINA HOME DEMONSTRATION 
CLUB WOMEN 


CORNELIA C. MORRIS 


STATE COLLEGE OF AGRICULTURE AND ENGINEERING 
U. S. DEPARTMENT OF AGRICULTURE 


AND 


N. C. DEPARTMENT OF AGRICULTURE, CO-OPERATING 


Cooperative Extension Work in Agriculture 
and Home Economics 


N. C. AGRICULTURAL EXTENSION SERVICE 


B. W. KILGORE, Director 
RALEIGH 


a a EES 
DISTRIBUTED IN FURTHERANCE OF THE ACTS OF CONGRESS OF MAY 8 AND JUNE 30, 1914 


FOREWORD ie } 


Food work for North Carolina Home Demonstration club women is 
comprised in ten lessons in food preparation and meal planning and 
eight lessons in conservation of food. It may cover a period of four 
years or may be done in two years of more intensive work. This pam- 
phlet contains lessons which Mrs. Cornelia C. Morris, Food Specialist, 
has arranged to cover food preparation and meal planning. 

Jane S. McKimoon, 
State Home Demonstration Agent. 


Lesson 1: Personal Hygiene 
Abbreviations 
Weights and Measures 
Methods of Cooking 


Lesson 2: Classification of Food 


co 


Lesson 3: The Human Body as a Machine 


Lesson 4: Menu Making. Dinner 
White Sauce 


Lesson 5: Cream Soups 
Potatoes 


Lesson 6: Meats 
Lesson 7: Simple Desserts 


Lesson 8: Menu Making. Lunch and Supper 
Salads 


Lesson 9: Quick Breads 
Yeast Breads 
Beverages 


Lesson 10: Breakfast Dishes 
Use of Fireless Cooker 


(°/2 379 


TEN LESSONS IN 
FOOD PREPARATION AND MEAL PLANNING 


FOR 


NORTH CAROLINA HOME DEMONSTRATION 
CLUB WOMEN 





Certificates in food preparation and meal planning are presented to Home 
Demonstration Club women when they have completed the four years’ work 
as outlined and can show that they understand the principles involved, and 
are able to demonstrate satisfactorily the planning, preparing and serving of 


a breakfast, a dinner, and a supper. 


LESSON I 


PERSONAL HYGIENE 
Washable dresses are preferable for house-work. When cooking or handling 
food an apron should be worn and the hair should be carefully covered with 
cap or net. Have hands and nails scrupulously clean. A supply of both hand 
and dish towels should be conveniently near. 


SELECTION AND CARE OF HQUIPMENT 


Consider the work that is to be done and select the necessary utensils only. 
Tf an oil stove is used see that it is in order and that it burns with a steady 
blue flame. Study the construction of the stove and how to care for it. See 
that the tank is full of oil and that matches are on hand. 

Select china, silver and linen, either plain or with a simple inconspicuous 


design. Doilies or mats may be substituted for a table cloth with pleasing 


results. When properly selected they are attractive to the eye and save 
laundry work. 

Steel wool or a metal glove will save time when cleaning cooking vessels. 
Wipe greasy dishes with paper before washing and burn the paper. 


. Disu WASHING 

Collect dishes, scrape and pile all of a kind together. Have dish-pan half 
full of hot soapy water. Use soap-shaker and dish-mop. Wash glass, silver, 
and china in order given. Place in dish-drainer, pour boiling water over 
them, cover with a clean cloth and leave to dry. For cleaning silver use a 
smooth paste that will not scratch or injure it. Wash with hot, soapy water 
and rinse with clear, hot water. 


WEIGHTS AND MEASURES 
Accurate measurements are necessary to success in cooking. The standard 
measuring cup holds one-half pint. All measurements given in these recipes 
should be leveled with a knife. All dry materials should be sifted before 
measuring and never packed into a cup but put in lightly. Half a spoonful 
is measured by dividing in halves lengthwise. 


TABLE OF ABBREVIATIONS 


t. = teaspoonful qt. =quart 
T. = tablespoonful pi = pile 
ssp. = saltspoonful oz. = ounce 
Cn cuprul Ibe == pound 
im = minute b= hour 


4 N. C. AaricuLtturaL Extension SERVICE | 


TABLE OF WEIGHTS AND M&rASURES 


4 ssp. = 1-t 2 PtSi =— liaise 

Bry. eel ae 4° ts: = legal 

Ae == ed 4 ¢; flour lb: 

SHOZe mac 2°e@ solidabutters—== ab 
2021s G Buc, meal ewe be 

21C asec 2 c. granulated sugar = 1 Ib. 


MrTHODS OF COOKING 


. 1. Boiling—Cooking in water at a boiling temperature, .212 degrees Fah- 
renheit (F). 


2. Stewing—Cooking in water below the boiling point, 160-198 degrees (F). 


3. Frying—Cooking in deep fat (cooked foods require more heat and less 
time for frying than uncooked). Have enough fat to cover or float the 
article. , 


4. Sauteing—Cooking in a small amount of fat, commonly called frying. 


5. Broiling—Cooking over hot coals, or under a gas flame, or in a hot pan. 
Sear the surface and then cook more slowly. This preserves all of the juices 
and flavors of the meat. Never pound steak before broiling it. 


6. Roasting—Cooking meat by surrounding the whole surface with heat. 


TABLE SETTING AND SERVICE 


See that the dining-room is well aired and in perfect order before the meal. 
Lay a felt cloth or one of canton flannel on the table. Put on the tablecloth 
with the folds straight and even, being careful that the part which hangs 
over is equal at each end. Consider the number to sit down and divide off 
the space so that the distance between the plates may be equal. 

At the right of the plate place the knives, soup spoon and oyster fork, if 
oysters are served. Arrange in the order of courses. Just above the knife 
place the tumbler. At the left of the plate place the fork, then the napkin, 
and above the napkin the bread and butter, or butter plate. The tines of 
the forks should be up, also the bowls of the spoons. The knives should be 
turned with the sharp edge toward the plate. Have a bowl of fruit or a 
few flowers in the center of the table. 

For breakfast place the coffee pot, sugar bowl, cream pitcher, cups ‘and 
saucers in a semi-circle in front of the hostess. The host serves the main 
dish. 

Dishes on which hot foods are to be served should be hot. Pass everything 
to the left when a person is to help himself, holding the tray firmly, and low, 
near enough that the dish may be within easy reach. When setting a thing 
down before a person go to the right, as in the case of soup, coffee, etc. In 
filling a tumbler, take it near the bottom, draw to the edge of the table, and 
fill three-fourths full. When ready for dessert, remove individual dishes first, 
then meat platter and all dishes holding food. Take off salt, pepper, and all 
dishes not necessary for the next course, then brush the crumbs from the 


tablecloth. 
LESSON II 
CLASSIFICATION OF Foop 


The principal substances found in our foods are classified as: Water, 
Mineral Matter, Protein, Fats, and Carbohydrates. 


Water forms a large part of the body. It keeps the tissues moist and 
gives them firmness and elasticity. It aids digestion, carries nourishment to 
all parts of the body and removes waste. Water also regulates the tempera- 


x “~ %, = 


Foop PREPARATION AND Mra, PLANNING 5 


ture of the body. We need to drink not less than three pints of water daily, 
as the body constantly loses water through the breath, perspiration and kid- 
neys. In addition to the water we drink we get a considerable amount from 
our food, as all foods contain water. 

Mineral Matter builds bone and aids digestion. Vegetables, fruits and 
cereals (if the whole grain is used) supply valuable mineral substances and 
vitamines. Milk contains more lime than any other food and supplies vita- 
mines. We depend on vegetables and fruits to supply bulk, which is needed 
in the stomach and intestines while other foods are being digested and 
absorbed. 

Protein builds tissue and gives heat and energy. We get protein from 
milk, eggs, cheese, lean meats, peas, beans, and cereals. We must have 
protein in some form every day to repair and build tissue. 

Fats supply heat and energy. Butter, cream, oil, nuts and fat of meat are 
our chief fuel foods. We need these foods to keep us warm. Butter and 
cream contain vitamines known as fat soluble A. 

Carbohydrates supply heat and energy. 

Carbohydrates are divided into two groups: sugar and starch. These foods 
keep us warm and make us strong and active. If too large a proportion of 
‘sugar and starch is eaten and too little exercise taken the excess is stored 
as fat. 

Sugar—Cane, beet and others. 

Under this heading we have sirup, jellies, preserves, cakes, and other sweet 
desserts. 

Starch—Cereals, vegetables macaroni, ete. 

Bread, pastry, potatoes, rice and hominy are some good examples of 
starchy foods. 

A balanced meal is one that contains all of the food nutrients in the right 
proportion to nourish the body. 


LESSON III 


The human body is very much like a machine. A machine cannot run 
without fuel, repair, and regulating—neither can the body. Let us think, 
then, of the body as a machine and consider its needs as such. 

I. The first need is fuel, as the body must be kept warm and must have 
energy to do its work. The amount of fuel needed depends on the 
amount of work done. A laborer burns more fuel in his body than 
a person doing light work. 

If the body does not have a sufficient amount of fuel to do its work and 

keep it warm it will burn its own tissue and become thin. 

If too much fuel is supplied the body machine will take what it needs 

and the remainder will be stored as fat. 

The foods that supply fuel to the body are: starch, sugar, fat, and 

protein. 

(a) Starch is the most abundant and the cheapest fuel—as cereals, 
bread, potatoes, peas, beans, ete. 

(b) Sugar is a palatable fuel and is found in sweet fruits, desserts, 
honey, sirups, ete. 

(c) Fat. A pound of fat gives about two and one-fourth times as much 
energy as a pound of sugar. Foods rich in fat, therefore, have a 
high fuel value. Examples are: fat meat, oils, nuts, cream, but- 
ter, etc. Growth-promoting vitamines are found in the fat of 
milk, eggs, and cod-liver oil. 

(d) Protein supplies a part of the day’s fuel, though its chief function 
is tissue building. 


. 


6 N. C. AcricutturaL Extension SERVICE 

II. Foods that supply building material keep the body machine in repair. 
For building tissue, bone, and blood it is necessary to include in the 
diet foods that are rich in protein, lime, iron, and phosphorus. 

(a) Protein builds tissue and is found in both animal and plant foods. 
Milk, cheese, eggs, meat, and fish supply animal protein., Plants 
protein is found in cereal foods, bread, peas, beans, nuts, vege- 
tables and in fruits to some extent. 

(b) Lime builds bone and teeth. Milk is the most valuable food for 
supplying lime. Next to milk are spinach, cabbage, onions, 
celery, cheese, and eggs. 

(c) Iron makes red blood and is found in green vegetables, cereals 
that have not had the outer layers of the grain removed? eggs, 
fruit, and meat. 

(d) Phosphorus is necessary for the growth of bones, ere and flesh. 
It is found in cereals that have not had the outer layers of the 
grain removed and in dried peas and beans, milk, eggs, and 
meat. 


Ill. Body-regulating foods are as necessary as body-building foods. Acids 
and salts in fruits and vegetables stimulate the flow of digestive 
juices and the bulky fibrous part stimulates the intestinal muscles 
and helps in the elimination of waste. Water is a body-regulator 
and should be drunk freely. It removes waste products and regulates 
the temperature of the body. 

IV. Two pounds of solid food and three pints of water are required each 
day for the body of an adult. 

V. A calorie is the common measure for the heat-producing property of 
foods. It is the amount of heat required to raise the temperature of 

One pound of water 4 degrees F. 
Thus we speak of potatoes as having a fuel value of 295 calories per 
pound. From a study of the following table it will be seen that care- 
ful planning of the bill of fare is important, both winter and summer. 


Foop VALUE OF ONE PoUND oF Foop 


Calories i Calories 
Beeitn round, Wises: | oust Se Tans ee eee 890 Potatoes: ate. secedee recede Cr eee 
Beetiesirloimind 25-5. :. mee ee ee eee 975 Beans, dried 
AVENE LOT Beet coke, meen: Serres ds es See 1,770: (Rice the 2 ee, Seer eee eee 
Codeine. Cornmeal ee ee 
Oyster Oatmeallesee 
Milk Wheat flour -.. 
Butter Wheat bread . 
Cheese Sugarsse eee 








LESSON IV 


Dr. HE. V. McCollum, 


of Johns Hopkins University, gives three rules to 


follow in making out the dietary. These are: 


OO) HIG 


Everyone should have every day a quart of milk or its equivalent 


in cheese, cottage cheese, or such dishes as custards, ice cream, junkett, cocoa, 
milk toast in creamed soups and vegetables. 


mS ECON > 
fruits or vegetables. 
and the other at dinner. 
OPT RONE 


Everyone should eat every day two salads of fresh, raw uncooked 
It is well to plan to eat one of these at lunch or supper 


Everyone should have every day one liberal serving of some 


cooked green leafy vegetable, such as spinach, kale, cabbage, water cress or 


turnip or beet tops. 


“When you have provided conscientiously for food according to these rules,” 


he adds, 


“you can in most cases safely let the appetite be the guide for the 
rest of the food which the family will eat. 


A good mixed diet containing 


liberal quantities of the protective foods is the best plan to follow.” 


he 


Foop PreparRATION AND Mat PLANNING 7 


Dr. McCollum gives the following typical menus, which will assist the 
housewife in preparing balanced meals for the family. She will frequently 
have to make substitutions, but this will give her an opportunity to study 
foods and to build her own menus with substitutes of similar food value. A 
leaty vegetable can be substituted for another leafy vegetable, a root vege- 
table for a root vegetable, oranges for grape fruit, and so on. 


DINNER 
Roast Chicken, with Stuffing Mashed Potatoes 
Creamed Brussels Sprouts Buttered Turnips 
Cabbage and Celery Salad 
Bread and Butter Milk 
Ice Cream 


Coffee 
Wafers 


DINNER 


Breaded Pork Chops Scalloped Potatoes 


Creamed Onions Spinach Bread and Butter 
Pickles 
Coffee Milk 
Grapefruit and Celery Salad Wafers 
DINNER 
Stuffed Spareribs Mashed Potatoes 
Sauerkraut Creamed Carrots Cole Slaw 
Bread and Butter 
Milk Coffee 


Caramel Custard Cream Wafers 


DINNER 
Broiled Steak Scalloped Potatoes 
Kale or Swiss Chard Creamed Turnips 
Cabbage and Beet Salad 


Bread and Butter Milk Coffee 
Apple Dumpling, with Foamy Sauce 


Pickles 


DINNER 
Meat Pie Creamed Onions 
Swiss Chard or Spinach Glazed Sweet Potatoes 
String Bean Salad 
Bread and Butter Milk 
Apples and Grapes 


Coffee 


To assist the housewife in the preparation of the above meals a few recipes 
are given below. Some of the recipes are for dishes given in the menus; 
others are for substitutes that may be used when changing the menus. 

White sauce is the foundation for all cream soups, gravies and sauces and 
is given in varying proportions as follows: 


WHITE SAUCE 


No. Milk Flour Butter Salt 
i 2 cups 1 tablespoon 1 tablespoon % teaspoon 
2 2 cups 2 tablespoons 2 tablespoons 4 teaspoon 
2 2 cups 3 tablespoons 3 tablespoons 1% teaspoon 
4 2 cups 4 tablespoons 4 tablespoons 1% teaspoon 
5 2 cups 5 tablespoons 5 tablespoons % teaspoon 
6 2 cups 6 tablespoons 6 tablespoons 1% teaspoon 


Melt the butter in a saucepan and stir in the flour. 
pour it slowly into the butter and flour mixture. Stir constantly, cooking till 


Seald the milk and 


8 N. C. AcricutturaL Extension SERVICE. 


smooth. Number one and number two are suitable for cream soups, number 
three and number four for sauces and gravy, and five and six for croquettes. 

All of the creamed vegetables in the dinner menus are easy to prepare. 
The vegetables are cooked in boiling salted water and are served with a 
medium white sauce. Number three and number four are good proportions to 
use with vegetables. Carrots, potatoes and salsify are more attractive if cut in 
cubes before the addition of the white sauce. Asparagus is usually arranged 
on slices of toast with a small amount of the sauce poured over it. 


LESSON V 


Cream soups are nourishing and palatable and when served with bread and 
butter, a salad and a sweet make a satisfactory luncheon. 

Recipes are given for Potato Soup and for Cream of Green Pea Soup, with 
suggestions for others. 


Potato Soup 


3 potatoes 1 1-2 t. salt 

1 qt. milk _ 1-4 t. celery salt 

3 slices onion © 1-8 t. pepper 

Seen buUtter 1 t. chopped parsley 
PAA Waa iKoh ob 


¥ 
Cook potatoes in boiling salted water; when soft, rub through a strdiner. 
Scald milk with onion, remove onion and add milk slowly to potatoes. Melt 
half the butter, add dry ingredients, stir until well mixed, then stir into 
boiling soup. Cook one minute, strain, add remaining butter and sprinkle 
with parsley. 


CREAM OF GREEN PEAS 


1 pt. peas 1-2 small onion, sliced 
2c. water 2 T. butter 

1 t. sugar 2) Toure 

itmsalte Pinch of white pepper 


2 ce. milk, scalded 


Wash the peas if fresh, and drain if canned; cook peas, onion, sugar and 
water together until the peas are very soft. Mash the peas in the water in 
which they were boiled, and strain. Melt the butter, add the flour, stir well, 
and add a portion of the strained liquid. Boil three minutes, stirring con- 
stantly. Add the remainder of the strained liquid, thin with hot milk, and 
add salt and pepper. Re-heat to the boiling point and serve. 

Asparagus, celery, and other vegetables may be used in a similar manner 
- for soups. 

Potatoes are usually served in some form at least twice a day. There 
are so many different ways of cooking them there is no need of monotony in 
their preparation. Some skill is necessary in the cooking of potatoes if they 
are to be really delicious. A boiled potato, if allowed to stand in the water 
in which it is cooked, becomes heavy and unwholesome. If properly cooked 
it is mealy and easily digested. 


BoiLep POTATOES 


Wash, scrub and pare potatoes and put in cold water. Drop in boiling 
salted water and cook until tender (about 30 minutes). Drain off every drop 
of water and put uncovered on back of stove, shaking gently to make them 
as mealy as possible and allow steam to escape. 


Foop Preparation anp Mrat PLannine % 


MASHED POTATOES 


Mash potatoes in the kettle in which they were boiled, using a wire 
masher. To 1 pint of potatoes add 1 tablespoonful butter, one-half teaspoon 
salt, a little pepper and hot milk to moisten. Beat until creamy and free 
from lumps. Pile lightly in a hot dish and serve. 


SHADOW POTATOES 
Wash and pare potatoes. Slice thinly (using vegetable slicer) into a bowl 
of cold water. Let stand 2 hours, changing water twice. Drain, plunge 
into a kettle of boiling water and boil 1 minute. Drain again, cover with 
cold water. Take from water and dry between towels. Fry in deep fat until 
light brown, keeping in motion with a skimmer. Drain on brown paper and 
sprinkle with salt. 


FrencH FRIED Porators (Sweet or Irish) 

Wash and pare potatoes, cut in eighths lengthwise and soak 1 hour in cold 
water. Take from water, dry between towels and fry in deep fat. Drain on 
brown paper and sprinkle with salt. Care must be taken that fat is not too 
hot as potatoes must be cooked as well as browned. 


STUFFED POTATOES 


Bake the potatoes on the rack of the oven. Cut them into halves and 
remove the inside, keeping the skins in shape. Mash and season the inside 
portion, re-fill the skins and bake till a delicate brown. Grated cheese may 
be added. 

CANDIED YAMS 
4 medium potatoes 1-2 tsp. cinnamon 
1 c. sugar 2 ce. water 

3 tbsp. butter 


Pare the potatoes and cut into slices one-fourth of an inch thick. Arrange 
in a baking dish and pour over them the water, in which has been mixed the 
butter, sugar and cinnamon. Bake slowly for a long time, till the water is 
absorbed and the potatoes are brown. Cold boiled potatoes may be used, in 
which case decrease the amount of water. 


LESSON VI 


Dr. McCollum’s menus call for meat of some kind once a day. With beef, 
lamb, veal, pork, chicken and fish to choose from it should not be a hard task 
to have a different meat every day. However, if the market does not afford 
so great a variety the housewife must tax her ingenuity in varying the 
methods of cooking the same foods over and over again. Leftover meats may 
be cut in small pieces and re-heated in white sauce; or they may be made 
into croquettes or combined with vegetables or used as stuffiing for potatoes 
and tomatoes. The following recipes are easily prepared, and since many of 
them call for inexpensive cuts of meat they are valuable from the standpoint 
of economy as well as for their ease of preparation. 


BrormLteD STEAK 


Trim steak, heat broiler, rub with piece of fat. Lay in steak with fat to- 
wards handle, cook over coals, turn every 10 counts. Allow 8 minutes for 
steak 1 inch thick. This may be broiled in a pan. 


RoLLeD FLANK STEAK 


3 Ibs. flank steak 1 onion 
2 strips salt pork 1 stalk celery 


10 N. C. AcricutturaL Extension SERVICE 


STUFFING 


2 ce. bread crumbs 2 t. salt iq 
1 t. chopped parsley 1-8 t. pepper 
1 t. chopped onions 2 T. melted butter 


Wipe meat and remove all membrane. Make stuffing by moistening bread 
crumbs with hot water. Add seasoning and butter, spread over the meat and 
roll up. Tie or skewer it and sear in a hot pan. Place in a heavy cooking 
vessel, put in onion and 1 pint boiling water. Cover closely, bring to the 
boiling point, and cook in fireless cooker. Potatoes, carrots or turnips may 
be added one hour before it is done. 


HAMBURG STEAK 


1 lb. lean beef 2 crackers 

2 rings onion 1-8 t. pepper 
1 egg LE t.asale 

ab ane lene | 2 T. flour 


Chop meat, removing all stringy pieces. Roll crackers and mix with egg, 
seasoning and meat. Make into balls, using 2 tablespoons for each ball. 
Dust with flour and flatten. Heat lard in pan and brown balls quickly over a 
hot fire. This may be made into a loaf and baked. Serve with tomato sauce. 


BEEF STEW 


2 lbs. beef 2 t. salt 

1 onion 1-2-ssp. pepper 
1-2 c. carrot 1 ec. turnip 

6 small potatoes Water to cover 


Wipe meat and cut in 2-inch pieces. Put the meat with onion into a 
kettle, and cover with boiling water. Add the salt and pepper and set back 
to simmer slowly. Cook until meat is tender, about 2 1-2 hours. Boil the 
vegetables in a separate saucepan, starting about one-half hour before stew 
is to be served. Just before serving, remove meat and vegetable stock and 
thicken with flour, mixed with cold water. Cook five minutes and pour over 
meat and vegetables. 


PAN-BROILED CHOPS 


Wipe chops clean and put into a hot frying pan, without fat; turn as soon 
as seared; brown nicely on both sides; put on hot platter; season with salt, 
pepper and butter. Beefsteak may be cooked in the same way. Never put fat 
into the frying pan for beef or mutton. , 


Roast CHICKEN 


Dress and wash fowl, stuff and rub with salt and flour. Tie into shape. 
Place in pan and add a little hot water. Cook in a hot oven and when the 
flour begins to brown baste with hot water. Reduce the heat of the oven. 
and baste every 10 minutes. Cook until the breast meat is tender. 


FRIED CHICKEN 


Clean and cut in pieces for serving. Sprinkle with salt and pepper and coat 
thickly with flour. Cook in deep fat until a golden brown. 


CHICKEN CROQUETTES 


1c. cold minced chicken 1 t. pepper 
1-2 t. salt 1-2 c. white sauce 
1-4 t. celery salt 1 t. lemon juice 


1 t. parsley 


Foop Preparation anp Murat PLANNING 11 


Mix the ingredients adding the white sauce a little at a time until a stiff 
mixture is obtained. Shape into croquettes; roll in crumbs, then in egg, and 
into crumbs again. Fry in fat. Croquettes may be baked instead of fried. 
Other meats, such as veal, fish, brains, and sweetbreads, may be substituted 
for the chicken. 

BAKED Fisu 


Clean and wipe the fish, remove the backbone by running the knife down 
the back, keeping it close to the bone. Lay one side of the fish on the pan in 
which two one-inch strips of cloth have been placed to help lift the fish. Lay 
on the stuffing, pressing firmly into place, cover with the other half and 
fasten with skewers. Sprinkle with salt, pepper and flour and dot with bits 
of butter. Put a little hot water into the pan and bake until brown and the 
fiesh flakes. Garnish with parsley and slices of lemon. 


FIsH STUFFING 


1-2 c. cracker crumbs 1-4 t. salt 

1-2 c. bread crumbs 1 t. chopped pickle 
1-4 c. hot water Few drops onion juice 
1 t. chopped parsley 1-8 t. pepper 

2 T. butter Mix all together 


LESSON VII 


In the dinner menus, in many cases, fruit, either fresh or canned, is indi- 
cated as the dessert. Dr. McCollum recommends the custom as he says we 
are not likely to eat too much fruit; that a dessert of fruit is easy to pre- 
pare and that it can be enjoyed by children and grown-ups alike. 

Suggested fruit desserts are sliced oranges with shredded cocoanut, apples, 
and grapes, canned peaches with cream, apples, strawberries, and sliced 
bananas with cream. 

Three recipes for cooked desserts that are wholesome and easy to prepare 
are given below: 

BAKED APPLES 

Wipe and pare apples, put in baking dish and fill cavities with sugar and 
spice. Use 1-2 cupful sugar, 1-4 teaspoonful cinnamon, few gratings nutmeg, 
and a few drops lemon juice. Cover bottom of dish with boiling water and 
bake in hot oven until soft. Baste often with sirup in dish. Serve either hot 
or cold with whipped cream. 


BoImLeD CUSTARD 


1 qt. sweet milk 2 t. flavoring 
1 ec. sugar 1-8 t. salt 
4 eggs 


Scald the milk, beat the yolks and sugar; pour the scalded milk into the 
eggs and sugar, beating all the time; turn the mixture back into the double 
boiler and cook till the mixture coats the spoon; remove from the fire, cool 
slightly, and mix in the beaten whites of the eggs; add salt, cool and flavor. 
This custard may be frozen for ice cream. The addition of 1 pint of cream 
makes a richer dish. 

Cup CUSTARD 
Instead of turning the custard mixture into a double boiler, pour it into 


cups and dust over with nutmeg. Set the cups in a pan of hot water and 
bake in a slow oven till set. 


AQ N. C. AaricutturaL Extrrnsion SERVICE 


LESSON VIII 


It is customary in the South to serve the main meal in the middle of the 
day, though the custom of serving dinner at night is growing in favor with 
many people. Busy people find that they can do better work with a light 
meal at noon, reserving dinner for night when there is more time for relaxa- 
tion and enjoyment. If the dinner menus given in Lesson IV are served at 
noon a light supper should follow at night. If dinner is served at night a 
simple luncheon should be eaten at noon. It is a matter of personal prefer- 
ence whether dinner shall be served at noon or at night, and for that reason a 
few menus are suggested for both lunch and supper, 


LUNCH 
Chicken Soup with Rice 
Creamed Dried Beef Baked Potatoes 
Cabbage and Cucumber Salad Bread and Butter 


Baked Apples with Cream 


LUNCH 
Cream of Tomato Soup with Croutons 
Scalloped Potatoes with Bacon Cheese 
Apple and Celery Salad Bread and Butter 
LUNCH ; 
Egg, Olive, and Potato Salad i 
White Muffins with Butter Milk Pear Conserve 
Sliced Oranges with Shredded Cocoanut 
LUNCH 


Cream-of-corn Soup with Crackers 


Fried Kggplant Scalloped Potatoes with Bacon 
Cabbage-and-Nut Salad Bread and Butter Tea 
LUNCH 
Vegetable Soup with Crackers 
Maccaroni and Cheese Stuffed Green Peppers 
Cole Slaw Bread and Butter Milk Tea 
SUPPER 
Soft Boiled Hggs Hashed Brown Potatoes 
Bread and Butter : Banana-and-Nut Salad Cocoa 


Canned Peaches with Cream Wafers 


SUPPER 
Welsh Rarebit on Toast 
Celery Strawberry Jam Chocolate 
Apples 


SUPPER 


Broiled Ham with Milk Gravy Mashed Potatoes 
Milk Bread and Butter Coffee 
Grapefruit and Celery Salad 


The creamed vegetables with white sauce in Lesson IV and the soup and 
potato recipes in Lesson V are all good for luncheon dishes. Almost any 
fruit or vegetable can be made into a satisfactory salad if it is fresh and crisp- 

Have everything cold. The ingredients should be carefully proportioned 
for the dressing and should be well blended, so that it will be neither oily nor 
acid. It is ncessary to have the whole well mixed. 


Foop PREPARATION AND Meat PLANNING 3 


FRENCH DRESSING 
3 t. olive oil 1-8 t. pepper 


1-2 t. salt 1-2 t. sugar 
1 1-2 t. vinegar 


Put the oil into a bowl. Stir in the salt, pepper and sugar. Stir in the 
vinegar, a few drops at a time. Serve on lettuce. Lemon juice may be used 
for the vinegar. Onion juice and chopped parsley may be added when the 
dressing is for vegetables. 


BoILtepD DRESSING 


2 eges 2 T. butter 
2 T. sugar teal corn. starch 
1-4 t. pepper 1 T. mustard 


Mix the butter, mustard, pepper, salt and sugar in the vinegar. Place on 
the fire to heat. Beat the eggs in a double boiler with the corn starch. When 
the vinegar is hot pour it into the eggs, stirring until the mixture thickens. 
Cool. One-fourth cup whipped cream folded in just before serving adds to the 
richness of the dressing, 

MAYONNAISE 


il tin Geule 2c. salad oil 
1-§ t. cayenne pepper 1. T. lemon juice 
1. 1. vinegar 2 egg yolks 


Have all the ingredients cold. Set the bowl containing the egg yolks into a 
bowl of crushed ice; add the salt and pepper; beat well. Add 2 tablespoonfuls 
of oil, a few drops at a time, stirring constantly. Now alternate oil with vine- 
gar, putting in larger quantities each time. 

A cupful of chili sauce added to the above recipe makes a very good substi- 
tute for Russian dressing and is delicious when served with head lettuce. 
For cole slaw use the boiled dressing. 


GRAPE FRUIT AND PINEAPPLE SALAD 
3 grape fruits 1 pineapple 
Prepare fruit and cover with French dressing or mayonnaise with a little 
whipped cream added. 
LETTUCE AND TOMATO SALAD 
Arrange heart lettuce and slices of tomato on salad dish. Serve with 
mayonnaise. 
BANANA SALAD 
Arrange sliced bananas on lettuce leaf on salad plate. Pour over this one 
tablespoonful crushed peanuts. Mask with mayonnaise. 


STUFFED TOMATOES 
Select medium sized tomatoes of uniform size. Remove skins by immersing 
in boiling water one minute. Remove inside of tomato carefully. Mix with 
a little cold, finely chopped meat, season highly, refill tomatoes, cover with 


mayonnaise and serve very cold. 
Left-over vegetables and fruits may be combined in many attractive ways 


and served with a dressing, making a delicious salad. 


LESSON Ix 


For supper many of the recipes given in Lesson VIII can be used. Eggs 
are the foundation for a number of supper dishes, a few of which are given 


below. : : * 
Popoyers and omelets are made light by the expansion of air. No leaven- 


14 N. C. AcricutturaL Extension SERVICE 


ing agents are used. They require a slow oven. If failures are made, they 
are usually traced to having too slow an oven or removing from oven before 
thoroughly done. 
POPOVERS 
aCe Outs 2 eggs 
1c. milk 1-2 t. melted butter 
1-4 t. salt 


Set muffin pans on stove to heat; grease with lard or butter, using just. 


enough to keep the batter from sticking. Sift the flour and salt together; add 
the milk gradually and the well-beaten egg. Beat with a Dover egg beater 3 
minutes or more. Bake in a hot oven 30 to 35 minutes. Unless the popovers 
are baked until they are hard and crisp they will fall. 


PLAIN OMELET 


4 eggs 4 T. hot water 
Ee aie SEB he 1 T.-butter 
Few grains pepper 1 1-2 ce. thin white sauce 


Separate yolks from whites; beat yolks until thick and lemon-colored; add 
salt, pepper and hot water. Beat whites until stiff and dry, cutting and fold- 
ing them into first mixture until they have taken up mixture. Heat omelet 
pan and butter sides and bottom. Turn in mixture, spread evenly, place on 
range where it will cook slowly, occasionally turning the pan that omelet 
may brown evenly. When well “puffed” and delicately browned underneath, 
place pan on center grate of oven to finish cooking the top. The omelet is 
cooked if it is firm to the touch when pressed by the finger. If it clings to 
the finger like the beaten white of egg it needs longer cooking. Fold and turn 
on hot platter and pour around 1 1-2 cupfuls thin sauce. 


CREAMED Higgs 


3 hard cooked eggs 1-2 t. salt 

1 T. butter 1-3 t. pepper 
pS four 5 slices toast 
1c. milk Parsley 


Make thin white sauce with butter, flour, milk and seasonings. Separate 
yolks from whites of eggs. Chop whites finely and add them to the sauce. 
Cut four slices of toast in halves lengthwise. Arrange on platter and pour 


over the sauce. Force the yolks through a potato ricer or strainer, sprinkling - 


over the top. Garnish with parsley and remaining toast, cut in points. 
Spoon bread is a favorite Southern dish and is delicious when served with 
thin slices of crisp bacon. 
Spoon BREAD 


2 c. cold cooked hominy 1-2 c. cornmeal 

2 T. butter 1 t. baking powder 
2 eges 2c. sweet milk 

1-2 t. salt 


Scald meal in the milk; beat the eggs and add them to the salt and 
hominy. Cool milk slightly and combine mixtures. Bake in a buttered pud- 
ding dish. Bacon fat may be used instead of butter. 


PARKER HOUSE ROLLS 


2c. scalded milk Uy Seeiilie 

3 T. butter 1 yeast cake dissolved in 
Ale. (enulexehe 1-4 c. lukewarm water 
Flour 


Add butter, sugar and salt to milk; when lukewarm, add dissolved yeast 
cake and 3 cups flour. Beat thoroughly, cover and let rise until light; cut 


2 
“ 


Foop PREPARATION AND Mra PLANNING 15 


ao, 


down and add enough flour to knead (about 2 1-2 cups). Let rise again, toss 
on floured board, knead, pat and roll one-third inch in thickness; shape with 
biscuit cutter, first dipped in flour, and with it make a crease through the 
middle of each piece. Brush over one-half of each piece with melted butter, 
fold and press edges together. Place in greased pan, an inch apart, cover, let 
rise, and bake in hot oven 12 or 15 minutes. As rolls rise they will part 
slightly, and if hastened in rising are apt to lose their shape. 


SALAD OR DINNER ROLLS 


Use same ingredients as for Parker House Rolls, allowing one-fourth cup 
butter. Shape in small biscuits, place in rows on floured board, cover with 
cloth and pan and let rise until light and well puffed. Flour handle of 
wooden spoon and make a deep crease in middle of each biscuit; take up and 
press edges together; place closely in buttered pan, cover, let rise and bake 12 
to 15 minutes in hot oven. From this same mixture, crescents, braids, twists, 
bow knots, clover leaves, and other fancy shapes may be made. 


BorLep COrrer 
4 T. coffee 1-4 egg, white 
1 pt. boiling water 


Scald coffee pot. Mix the egg and coffee with 2 tablespoonfuls of cold 
water. Put this into pot and pour on freshly boiled water. Boil 3 minutes. 
Pour. a little coffee from the spout to remove grounds and pour back into pot, 
adding 1-4 cup cold water to settle the grounds that may be floating in the 
coffee. Hgg shells may be used instead of egg to clarify coffee. 


TEA 
2 tsp. tea 1 pt. boiling water . 
Seald teapot, put in tea and pour on freshly boiled water. Steep 3 minutes. 
| CHOCOLATE 
1 oz. chocolate 1 cup boiling water 
3 T. sugar 1-2 t. flavoring 


2 cups scalded milk 
Melt the chocolate, stir in water a little at the time. Add sugar and cook 
2 minutes. Pour into a double boiler with scalded milk. Add flavoring 
(vanilla), beat and serve. 
BUTTERMILK BIscuITs 


2c. flour 1-4 t. soda 

tems allt 3 T. shortening 

1-2 to 2-3 c. buttermilk 1 t. baking powder 
Mix as in Baking Powder Biscuit. (See Lesson X.) 

WAFFLES 

2 Cy LLOur 2 eggs 

3 t. baking powder 1 1-2 c. milk 

1-2 t. salt 1 T. melted butter 


Mix in order given, adding beaten yolks with milk, then the butter, and 
fold in the beaten white last. 
FLOUR BATTER CAKES 
Use the same recipe as Waffles. 
Corn Meat MUFFINS 


1 1-2 c. corn meal 1-2 c. flour 
LAG SaLb 1 1-2 ¢. buttermilk 
1-2 to 1 t. soda 1 egg 


Oe ear 





16 N. C. AcricutturaL Extension SERVICE © : 


Beat egg, add milk and salt. Sift the flour and meal together, then stir | 
into it the liquids. Pour in the melted lard and add soda mixed with 2 4 
tablespoonfuls of water. Pour into hissing hot greased pan and bake in a 


hot oven. ; a 
Sour MILk GRIDDLE CAKE \ aul 

2 ¢. flour 1 t. soda se 

1-2 t. salt 1 3-4 c. sour milk ; 

2 eggs re 


Mix and sift salt, soda and fiour. Add sour milk and beaten yolks. Fold *. 
in the beaten whites, bake in a hot greased griddle. Serve with brown sugar © 
sirup. 

Brown SuGAR SIRUP é: 
2c. light brown sugar 1-2 c. water - on 

Stir sugar and water over fire until the mixture begins to boil; cook until 
it forms a sirup (about 5 minutes). A little lemon juice and melted butter - 
may be added, if liked. 


LESSON X 


The typical American breakfast consists of fruit, cereal, bacon and eggs, 
toast and coffee. Since we have a wide range of fruits and cereals to choose 
from and so many different ways of preparing eggs the menu does not seem 
quite so monotonous as it would at first appear. And, too, biscuit, muffins, 
waffles, and griddle cakes are frequently added to give variety. Cream, 
instead of milk, should be served with the cereal, and butter is always served 
at breakfast. 

Oranges may be cut in half, or peeled and sliced for breakfast. Many 
people prefer to drink the juice of oranges and grape fruit rather than have 
them served in any other way. The juice is usually served in a small glass 
placed on a plate or small bowl, with crushed ice surrounding the glass. 

Grapes and peaches are also good fruits to serve for breakfast. 


OATMEAL IN FIRELESS COOKER 
6 c. water 2 c. oatmeal ; 
2 t. salt x: 


Add oatmeal gradually to boiling salted water; cook rapidly for 10 minutes, 
stirring constantly. Place in fireless cooker overnight. Re-heat by placing 
cooker pan in a pan of hot water over the fire. 


Sort Cookrep Haas 


Have a saucepan nearly full of boiling water. Add eggs, carefully; cover 
and set on back of stove where the water cannot boil. For very soft cooked ~ 
eggs let stand 5 minutes; medium, 8 to 10 minutes. 


Harp CooKkep Haas 


Follow above directions, letting eggs stand thirty minutes, being careful — 
to keep water just below the boiling point. 


Baxkine Powpber BIscuits 


2 Cy flour 2D. lard * 
4 t. baking powder 3-4 c. milk oe 
1 t. salt , 


Mix dry ingredients and sift twice; work in lard with tips of fingers; add 
gradually the liquid, mixing with knife or spoon to a soft dough. Place on 
floured board, pat and roll lightly to one-half inch in thickness; cut out and 
bake in hot oven. 


otomount 
Pamphlet 
Binder ¢ 

Gaylord Bros. 


J Makers 
Syracuse, N. Y, 
i PAT. JAN 21, 1908 





i 


FOR USE ONLY IN 


THE NORTH CAROLINA COLLECTION 


XEROX/67683 








